Most Important BA Program (stouts)

They'd be in the mix for sure. I'd probably pull for Boulevard myself. I'm a bit less sure since the switch to 4 pk formats, but BBBQ, Rye on Rye, and the Imperial Stout X series all are solid.

 

Last one I had last month was razor thin and sour. Same as the one before that. The 3rd last was pretty good but it was medium+ thick. 1/3 is about where I stop giving chances and just know what a brewery is.

 

This is seriously bizarre to me. Like "are we in upside-down world?" bizarre.

To each their own though. If you guys think it's thin, that's fine. I've had some variations in viscosity and mouthfeel among the years, to be sure. But in all the iterations of BT that I've had, thin has never been a descriptor that's come to mind.

 

I don’t disagree that it’s changed over the last few years....I know it’s not motor oil....but “thin” isn’t the word I’d use to describe that 19% behemoth.

 

Voodoo don’t put out as some of the others but they are great

 

"thin" isn't the word I would use either, but I don't find it difficult to see how others might. I would call it light to medium body.

Also I'm only referring to the mouth feel. The 19% ABV only plays into that in terms of heat. Other then that I don't see the ABV adding much else to the texture.

Having said that, I think we can agree its a great beer.

 

Finally, a positive result of this culture's obsessive use of acronyms...I immediately conjured thoughts of a nice pulled pork sandwich paired with a nice barrel aged Scotch Ale.

 

We've not changed any of the beers themselves, simply the bottle format. Do you feel that the beer drinks differently? I dig honest feedback so lay it on me. I'm also happy to answer any questions you might have.

 

I also agree Central Waters is a beast with there barrel program.....I vote other

 

As GI was the originator of the technique, I'd say that they are the most important program.

BCBS is certainly still an excellent beer, but there are others that are doing just as good of a job. That said, I think it's pretty difficult to say that there is a beer out there that is "the best", even with the Paste list and ones like it.

 

Some recent research is claiming that it was Boston Beer Co. with their Triple Bock. The History of The Bottled Utopia
---
Bourbon County Stout is a legend, but probably not as old as we think - the author which claims:

 

Does the nature of the bottles affect any secondary fermentation? I have found that styles (especially Belgians) where yeast is added for a deliberate secondary fermentation just tend to do better in larger bottles. That's a feeling I've always had with Tank 7, but that's just my experience.

Gotta say that I really did love the Imperial Stout X Cabernet Cask. Haven't had the Manhattan version yet, but if it's as good the Cabernet, you guys are still doing and awful lot right.

 

No, we're not aware of any major differences in bottle conditioning going from 12oz to 750ml bottles and vice versa.

Thanks, man. I loved that beer and am excited to hear what folks have to say about Manhattan Cask Imperial Stout.